Da Caporale

Assortment of pizzeria specialties. Usually includes various fried items and snacks to share. Ideal for starting a meal with company.

Typical Roman street food: a fried rice ball with tomato, with a heart of melted mozzarella. Crispy coating on the outside. Eaten hot, held by hand.

Breaded and fried potato croquettes, served in pairs. The inside is soft and flavorful, often enriched with cheese or parsley. A classic and delightful snack.

Fried zucchini flower in batter. Traditionally stuffed with mozzarella and anchovies, it offers a contrast between the sweetness of the flower and the saltiness of the filling. Crispy and light.

Salted cod fillet (cod preserved in salt), desalted, battered, and fried. The flesh is tender and flavorful, coated in a golden crust. A classic appetizer of Roman tradition.

Green pitted olives, stuffed with minced meat, breaded, and fried. A typical Marchigiana specialty, widely popular as an appetizer. Savory taste and crispy texture.

Large slice of toasted homemade bread, topped with fresh chopped tomatoes, garlic, oil, and basil. Simple, fresh, and fragrant. The quintessential Italian appetizer.

Toasted bread spread with a flavorful cream of black or green olives. Intense and rustic taste. Excellent accompaniment to a glass of wine.

Toasted bread served with slices of prosciutto crudo. The warmth of the bread enhances the aroma and sweetness of the cured meat. Simple and tasty.

Toasted bread crostino with eggplant, usually grilled or in oil. Rich and vegetal flavor. A tasty variation of the classic bruschetta.

Toasted bread topped with melted mozzarella and savory sausage pieces. Rich and hearty, almost a mini white pizza. Best eaten hot.

Warm crostino with melted mozzarella and crispy or sliced pancetta. A savory and indulgent combination. Ideal for those who love bold flavors.

Toasted bread with mozzarella and anchovy fillets. The sweet flavor of the dairy balances the intense savoriness of the anchovies. A Roman cuisine classic.

Bruschetta topped with melted gorgonzola cheese and crunchy walnuts. An intense and creamy flavor mix. Perfect for lovers of blue cheeses.

Toasted bread with 'nduja (spicy Calabrian spreadable salami) and tomato. Very spicy and bold flavor. For those who love the strong flavors of Southern Italy.

Selection of vegetables, side dishes, and snacks available at the buffet counter. Allows you to taste various house specialties. Fresh and varied.

Fresh salad with buffalo mozzarella, sliced tomatoes, and basil. Dressed with extra virgin olive oil and salt. A light dish that highlights the quality of the mozzarella.

Fried and puffed pieces of pizza dough, served hot with a board of mixed cured meats. The heat of the fried dough slightly melts the fat of the meats. Very indulgent.

Platter with a selection of Italian cured meats (such as prosciutto, salami, mortadella). Served with bread. A simple and flavorful traditional appetizer.

Fresh buffalo mozzarella served with slices of sweet prosciutto crudo. The combination of the mozzarella's juiciness and the prosciutto's savoriness is an Italian classic.

Large sharing platter with a rich selection of mixed cured meats and cheeses. Often accompanied by honey or jams. Ideal for two people.

Scallops baked with a seasoned breadcrumb topping. Served in their shells. Tender flesh and crispy gratin.

Boiled shrimp served cold in pink sauce (mayonnaise and ketchup). A much-loved vintage appetizer. Sweet and creamy taste.

Simple salad of cooked shrimp and fresh arugula. Dressed with oil and lemon. Light and refreshing.

Mixed mollusks and crustaceans (octopus, squid, shrimp, mussels) boiled and dressed with oil, lemon, and parsley. Fresh and flavorful, served cold or warm.

Mussels cooked in a pan with oil, garlic, parsley, and pepper (sometimes tomato). Served with their flavorful broth. Excellent to enjoy with bread.

Boiled octopus salad with tomatoes, onion (often red), and sometimes potatoes or olives. Dressed with a simple vinaigrette. Flavorful and colorful.

Tasting platter with various fresh seafood specialties of the day. May include seafood salad, marinated anchovies, fried items, or more. Perfect for sampling different preparations.

Long pasta dressed with a simple tomato and basil sauce. The signature dish of Italian cuisine. Sweet and slightly acidic taste of fresh tomato.

Short pasta with spicy tomato sauce, garlic, and parsley. 'Arrabbiata' refers to the heat of the chili pepper. Roman dish with a bold character.

Fresh egg pasta dressed with a slow-cooked meat sauce and tomato. Rich, flavorful, and hearty. A classic Sunday lunch.

Thick fresh pasta (similar to chitarra spaghetti) dressed with a cream of Pecorino Romano cheese and abundant black pepper. Intense, savory, and spicy flavor.

Short pasta dressed with crispy guanciale, pecorino, and black pepper. Considered the ancestor of carbonara (without egg) and amatriciana (without tomato). Very savory flavor.

Fresh pasta dressed with a mixed seasonal vegetable sauce (such as zucchini, eggplant, bell peppers). Light and colorful. Suitable for vegetarians.

Long hollow pasta dressed with tomato sauce, guanciale, pecorino, and chili pepper. One of the pillar dishes of Roman cuisine. Savory and slightly spicy.

Pasta dressed with a cream of egg yolks, Pecorino Romano cheese, crispy guanciale, and black pepper. Rich, creamy, and very flavorful. Does not contain cream.

Egg pasta with a mushroom and sausage sauce, often with added cream or tomato. Autumnal and earthy flavor.

Fresh pasta served with sautéed porcini mushrooms (garlic and oil). Enhances the intense aroma and prized flavor of the mushrooms.

Spaghetti sautéed with clams, garlic, oil, chili pepper, and parsley. Often deglazed with white wine. An elegant and flavorful classic seafood dish.

Rice slowly cooked with fish broth and scampi. Creamy with a delicate crustacean flavor.

Risotto with mixed seafood (mussels, clams, shrimp, squid). Generally prepared with a light tomato base. Rich seafood flavor.

Fresh pasta dressed with basil pesto and sautéed squid. An interesting combination of Ligurian aroma and sea flavor.

Large paccheri served with shellfish, cherry tomatoes (pachino), and buffalo mozzarella often added at the end of cooking. Rich and Mediterranean dish.

Potato gnocchi with a surf and turf dressing: mollusks, cherry tomatoes, and pecorino cheese. A bold mix of marine savoriness and strong cheese flavor.

Egg pasta with mixed seafood (mussels, clams, shrimp, scampi, squid). Can be white or lightly stained with tomato. A triumph of marine flavors.

Grilled pork sausages. Simple, juicy, and flavorful. Often accompanied by vegetables or potatoes.

Traditional Roman stew of beans and pork rind in tomato sauce. A humble but very tasty and caloric dish.

Beef tripe stewed for a long time with tomato, Roman mint, and pecorino. Tender and aromatic. One of the most famous dishes of Roman 'quinto quarto' cuisine.

Thin slices of veal cooked in a pan with prosciutto and sage, deglazed with white wine. Literally 'jump in the mouth' for their deliciousness. Tender and flavorful meat.

Thin slices of veal, floured and browned in a pan. Usually served with lemon or white wine sauce. Delicate and tender dish.

Rabbit stew cooked with tomatoes, olives, herbs, and wine. Flavorful and tender white meat that easily falls off the bone.

Thin strips of beef quickly sautéed in a pan and served on a bed of fresh arugula, often with parmesan shavings. Light and tasty dish.

Grilled beef steak. Served rare or well-done according to preference. Simple and protein-rich.

Grilled beef steak served already sliced into thick pieces. Often dressed with arugula, parmesan, and balsamic vinegar or rosemary. Juicy and tender meat.

The most tender and prized cut of beef, grilled or pan-fried. Lean and very soft meat.

Beef fillet served with a creamy sauce made with cream, mustard, and green peppercorns. Enveloping and slightly spicy flavor.

T-bone steak from the prized Chianina breed. Very thick cut, cooked over charcoal and strictly served rare. The price is calculated by weight (per 100g).

Rib steak from the Chianina breed. Flavorful and marbled meat, grilled. The price varies by weight (calculated per 100g).

White fish fillet baked, covered with thin slices of crispy potatoes. Delicate dish that everyone likes.

Salted cod cooked in a tomato sauce with oregano, capers, and black olives. Savory and Mediterranean.

Floured and fried rings of squid and shrimp. Crispy, golden, and served with lemon wedges. A great seafood classic.

Whole fish or fillet grilled. Simply dressed with oil and lemon to enhance the freshness of the fish.

Sea bream cooked stewed with cherry tomatoes, white wine, and potatoes. The meat remains very tender and flavorful.

Whole squid cooked on the grill. Light and tasty, often dressed with an oil and parsley emulsion.

Salmon fillet cooked in a pan or baked, accompanied by artichokes and olives. A dish rich in omega-3 and bold flavors.

Selection of grilled fish and crustaceans (e.g., scampi, king prawns, squid, fish steak). Ideal for tasting different varieties.

Rich soup with mussels, shrimp, scampi, and other crustaceans in a usually tomato-based broth. Served with toasted bread for 'scarpetta' (sopping up the sauce).